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Preheat the oven to 325°F. Line a 9 inch square baking pan with parchment paper. Beat the eggs and sugar with the whisk of a mixer for 3-4 mins, until creamy. Mix the ground almonds, flour, baking powder, cinnamon and a pinch of salt together and beat into the egg mixture. Stir in the carrots. Spoon half the batter into the pan and smooth out. Distribute the cherries and chocolate over the top, then spread over the remaining batter. Sprinkle over the sliced almonds. Bake for 25-35 mins, until a skewer comes out clean. Allow to cool in the pan for 15 mins, then turn out on to a wire rack and allow to cool completely. Cut into 12 squares and serve with whipped cream.
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards